Country Buttermilk Scrambled Eggs

Not all scrambled egg recipes are created equal. And if you’ve ever eaten scrambled eggs at a true country or southern style diner, you’ll know what I mean. The thick, rich and creamy texture of buttermilk scrambled eggs is second to none. It makes you wonder why all scrambled eggs aren’t always prepared this way.

I first discovered buttermilk scrambled eggs when visiting South Carolina. We were driving to a small town south of Columbia, SC when we came across the quintessential country style diner. Serving only breakfast and lunch, and with decor that made it feel completely like a country farmhouse, this diner had the best eggs i’ve ever had. After devouring my meal I told the waitress that those were the best scrambled eggs i’ve ever had. She smiled and said they hear that a lot. I jokingly asked her what the secret was and she laughed and “sweetie, ain’t no secret buttermilk make everything so good”. Could it really be that simple? Well sorta, and some regular butter help a whole lot too!

Buttermilk, by origin, is the liquid that remains from churning butter. It has a distinct, rich, creamy and slightly tangy flavor, but isn’t nearly as heavy cream. This is what makes it perfect to be used in scrambled eggs. It’s also important to melt real butter in the pan before you make the eggs. Many people use spray or bacon drippings or margarine, but none of those are as good as using real butter. If you’re gonna make a half dozen eggs, which is plenty for 3 people, a good tablespoon of butter is a must.